I threw together this quick and easy side one night when we were running a little late with the rest of dinner. I needed a side dish to curb our hunger while we got the rest of dinner ready. Nick loves caprese salad (I mean, who doesn't?), but we had cherry tomatoes that were starting to go so I wanted something that could use them up.
To start, heat up some olive oil in a pan on medium low heat. While the pan is heating, mince one clove of garlic and finely dice a shallot. Once the oil is hot, add the garlic and shallot and saute until the shallot is cooked through and turns clear. Then, add one pint of halved tomatoes and cook until they are warmed through.
While the tomatoes are cooking, slice off two pieces of chevre (mozzarella would work also) about 1/3" thick and place on plates. Top with the cooked tomato mixture. Sprinkle with basil leaves (we used purple basil just because it needed a trim) that have been chiffonade cut. Drizzle balsamic vinegar and serve.
This recipe was adapted from this recipe.
To start, heat up some olive oil in a pan on medium low heat. While the pan is heating, mince one clove of garlic and finely dice a shallot. Once the oil is hot, add the garlic and shallot and saute until the shallot is cooked through and turns clear. Then, add one pint of halved tomatoes and cook until they are warmed through.
While the tomatoes are cooking, slice off two pieces of chevre (mozzarella would work also) about 1/3" thick and place on plates. Top with the cooked tomato mixture. Sprinkle with basil leaves (we used purple basil just because it needed a trim) that have been chiffonade cut. Drizzle balsamic vinegar and serve.
This recipe was adapted from this recipe.
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